Determination of Fatty Acid Composition, Volatile Components, Physico‐Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil. Issue 2 (9th June 2016)

• Record Type: Journal Article
• Authors: Yalcin, Hasan; Kavuncuoglu, Hatice; Ekici, Lutfiye; Sagdic, Osman
• Is Part Of: Journal of food processing and preservation. Volume 41:Issue 2(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-06-09
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12854
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The aim of this research was to examine some physico‐chemical and antioxidant properties, fatty acid composition, volatile components and effect on oxidative stability of corn oil in terms of induction period of five different grape seeds. The obtained results revealed that extraction solvent and grape variety had significant effect on bioactive properties. When the grape seed acetone: water (90:10) extracts (2, 000 ppm) was added to corn oil, the induction periods at 120C was measured, and the obtained results showed that the added grape seed extracts provided better oxidative stability to corn oil. Various classes of volatile compounds have been detected in seeds such as esters, hydrocarbons, alcohols, aldehyde and acid among which most abundant were isoamyl and hexyl acetate. It could be concluded that grape seeds may be used for the preservation of food products and health supplements. Practical Applications: Proximate analysis showed that grape seeds contained high amounts of oil and crude protein. Extraction solvent and grape variety had a significant effect on bioactive properties. Twenty‐seven volatile compounds were detected in grape seeds from various classes such as ester, hydrocarbon, alcohol, aldehyde and acid. According to the rancimat test results, grape seed extracts provided better oxidative stability to corn oil.